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Thread: Rustic vs polished

  1. #1

    Rustic vs polished

    Hi Guys,

    Sry if this has been asked a thousand times. I did use the search and.......


    I have two chef knives. One polished, one rustic. The rustic has a White #1 edge and the polished an AS edge. Both are sharpened to about the same sharpness and on veg, they perform pretty close to each other. Problem is with meat. The rustic knife feels like it has a lot more drag against the meat.

    Is this common or am I missing something?

    If it's the result of the finish, is polishing a rustic knife a good option?

    Many thanks,

    Branwell

  2. #2
    Senior Member Jmadams13's Avatar
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    By rustic, do you mean a black finish? If so, then yes, you will have more "drag" on proteins. The KU (black) finish is there to protect the soft, highly reactive cladding found on most white steel knives from acidic foods from reacting with the steel, and vice versa. Mainly why you are not going to find many, if any (I've never seen one) KU finished sujis, as it's primarily a protein knife. No need to protect the cladding from reacting with acidic foods and such.

    Someone please correct me if I'm talking out my butt, lol

    Btw, what knives are you talking about. Not that it matters. Just wondering
    "This is grain, which any fool can eat, but for which the Lord intended a more divine means of consumption.. Beer!" -Robin Hood, Prince of Thieves, Friar Tuck

  3. #3
    Thanks for the reply.

    The rustic knife is a 210mm Goko gyuto.
    The polished knife is a 240mm Hiromoto AS gyuto.

    Both are clad in stainless so no black.

    Again, thanks,

    Branwell

  4. #4
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    Are you cutting huge hunks of meat or something like a steak?

  5. #5
    Appreciate the reply.

    I'm not a pro, just a home cook. No huge chunks

    The meat is just things like breasts of chicken, pork, and various types of steak.

  6. #6
    Senior Member Jmadams13's Avatar
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    Well then, my reply was pretty useless, lol...
    "This is grain, which any fool can eat, but for which the Lord intended a more divine means of consumption.. Beer!" -Robin Hood, Prince of Thieves, Friar Tuck

  7. #7
    The Goko I saw when searching looked to have a light KU finish, you got pics or a link?
    one man gathers what another man spills...

  8. #8
    The only pic I can find is here.

    http://www.************.com/gokogyuto210mm.html

    All that said, I took some sand paper to it this evening and polished it up some. The rusticness is pretty deep so I couldn't get it completely smooth, but it feels much more like the other knife now. Will try it out when I get some chicken tomorrow and see how it goes.

    Many thanks for the replies.

  9. #9

  10. #10
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    a nashiji finish is what they call a pear finish. (like the fruit)

    i prefer this finish over kurouchi.

    just saying =D

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